Slow Cooker Burgundy Lamb Shanks

Ingredients

• 4  lamb shanks (about 20 ounces each)
•   Salt and pepper to taste
• 2 tbsp dried parsley flakes
• 2 tsp garlic minced
• 1/2 tsp dried oregano
• 1/2 tsp lemon peel grated
• 1/2 cup onion chopped
• 1 medium carrot chopped
• 1 tsp olive oil
• 1 cup Burgundy wine or beef broth
• 1 tsp beef bouillon granules

Instructions

1. Sprinkle lamb with salt and pepper. Place in a 5-quart slow cooker. Sprinkle with the parsley, garlic, oregano, and lemon peel.
2. In a small saucepan, sauté onion and carrot in oil for 3 to 4 minutes or until tender. Stir in wine and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
3. Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.

Recipe provided by Readers Digest Best Health https://www.besthealthmag.ca/recipes/slow-cooker-burgundy-lamb-shanks/